Culinary
Based in United States

Food Service Management
Course Format: TBA (Public/Open Enrollment or In-House)
Trainer: Globe University and Minnesota School of Business
Students learn aspects of operating a restaurant business. Critical factors include site selection, menu engineering and development, sanitation management and human resources. There is a special emphasis on how marketing and accounting affect the success of a food service business....
Training Center: Minneapolis, Plymouth, Rochester, Minnesota, United States
 

Harold McGee Lecture
Course Format: TBA (Public/Open Enrollment or In-House)
Trainer: The French Culinary Institute, Inc.
How can you become a better cook? Besides having a good palate and lots of experience, it helps to have factual knowledge of ingredients, techniques and the ways they interact during cooking. But the application of science to cooking involves greater rewards than a list of reliable formulas and measurements. A scientific point of view can encourage cooks to rethink traditional techniques and as......
Training Center: New York City, New York, United States
 

Magic Potions: Hydrocolloids
Course Format: TBA (Public/Open Enrollment or In-House)
Trainer: The French Culinary Institute, Inc.
Once the exclusive domain of avant garde chefs and high-tech trailblazers, these seemingly magical ingredients are one of today’s hottest culinary techniques—and this two-day Total ImmersionSM course for working chefs will give you the hydrocolloid know-how to utilize them in any type of dish. Gain a thorough understanding of hydrocolloids—including Xanthan, carrageen, alginate, gellan, pectin ......
Training Center: New York City, New York, United States
 

Sous Vide Intensive
Course Format: TBA (Public/Open Enrollment or In-House)
Trainer: The French Culinary Institute, Inc.
Through its uncanny ability to maintain food’s original appearance and texture without losing nutrients, sous-vide, or vacuum bag cooking is gaining ground in the most renowned restaurant kitchens. Our two-day Sous Vide Intensive program is designed to introduce working chefs to this technique and give them the advanced knowledge and skill they need to create unique, individual dishes fo......
Training Center: New York City, New York, United States
 

Fundamentals of Wine
Course Format: TBA (Public/Open Enrollment or In-House)
Trainer: The French Culinary Institute, Inc.
In the restaurant and hospitality business, knowing your way around a wine cellar can really impact profits. Which is why our Fundamentals of Wine class will give you a significant advantage in the marketplace. This refreshing course takes the snobbery and mystery out of tasting and selling fine wine. Our wine faculty has taught thousands to understand wine through experiential learning, and &q......
Training Center: New York City, New York, United States
 

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